Gluten-Free Vegan Pumpkin Cinnamon Rolls
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Gluten-Free Vegan Pumpkin Cinnamon Rolls
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These Gluten-Free Vegan Pumpkin Cinnamon Rolls are soft, fluffy, and loaded with spicy-sweet fall flavor!
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Ingredients
For The Cinnamon Rolls:
- 1 1/4 cups cornstarch 176 grams
- 1/2 cup gluten-free oat flour 60 grams
- 6 tablespoons white rice flour 56 grams
- 6 teaspoons pumpkin pie spice
- 2 teaspoons Red Star Platinum Yeast almost one package (don't use the whole package)
- 1 3/4 teaspoon xanthan gum
- 1 teaspoon salt
- 6 tablespoons water
- 3 tablespoons agave
- 2 tablespoons unsweetened vanilla almond milk
- 3 tablespoons dairy-free butter at room temperature
- 1/2 cup canned pumpkin at room temperature
- 1/4 cup dairy-free plain yogurt at room temperature
For The Filling:
- 4 tablespoons dairy-free butter softened to room temperature
- 6 tablespoons coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
For The Frosting:
- 6 tablespoons dairy-free cream cheese softened to room temperature
- 1/2 teaspoon vanilla extract
- 1 cup sugar-free powdered sugar substitute
- 2 1/2 tablespoons unsweetened vanilla almond milk
Instructions
- Preheat your oven to 200 degrees Fahrenheit. Once heated, turn it off. This will be where you let your rolls rise.
- In a large bowl, mix together the dry ingredients for the rolls: cornstarch, oat flour, rice flour, pumpkin spice, yeast, xanthan gum, and salt.
- In a microwave-safe measuring cup, heat the water, agave, almond milk, and butter until it reaches 110-120 degrees Fahrenheit. You don’t want it hotter than that or it will kill the yeast. Add the mixture into the bowl with the flour, along with the pumpkin and yogurt. Stir until the dough just begins to come together and everything is mixed.
- Turn the dough out onto a lightly floured surface (I use cornstarch) and knead for 1 minute, until it just comes together. Don't knead too long or they won't be as fluffy! Spray the bowl that it was in with cooking spray and place it back inside to let it rest for 10 minutes.
- Once the dough has rested, roll it on a lightly floured surface to a 14x10-inch rectangle.
- Make the filling. In a small bowl, mix together the butter, coconut sugar, pumpkin spice, and cinnamon. Spread all over the dough rectangle, leaving a thin strip without sugar at the farthest edge from you (this helps seal the rolls). Use your fingers to really rub it in
- Tightly roll the dough up and cut into 10-11 buns. You can use a very sharp knife or dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
- Spray a 9-inch circular baking dish (or pie dish) with cooking spray and place the rolls inside. Cover lightly with tin foil and let the buns rise in the heated oven for 2 hours.
- Once risen, remove the buns from the oven and heat the oven to 375 degrees Fahrenheit. Bake the rolls for 20-22 minutes, until lightly golden brown. Then, lightly cover with tin foil to prevent too much browning, and bake for an additional 8-10 minutes.
- While the buns bake, whisk together the softened cream cheese, vanilla, powdered sugar substitute, and almond milk until smooth.
- Pour the glaze over the buns and serve immediately.
Notes
- *As with all gluten free baking, please weigh your flour to ensure result
Nutrition Information
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Calories
253kcal
(13%)
Carbohydrates
38.9g
(13%)
Protein
1.8g
(4%)
Fat
2.3g
(4%)
Saturated Fat
0.9g
(5%)
Monounsaturated Fat
0.1g
Sodium
279mg
(12%)
Potassium
32mg
(1%)
Fiber
1.6g
(6%)
Sugar
12.8g
(26%)
Vitamin A
1920IU
(38%)
Vitamin C
2.5mg
(3%)
Calcium
30mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 11rolls
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 38.9g | 13% |
| Protein | 1.8g | 4% |
| Fat | 2.3g | 4% |
| Saturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 279mg | 12% |
| Potassium | 32mg | 1% |
| Fiber | 1.6g | 6% |
| Sugar | 12.8g | 26% |
| Vitamin A | 1920IU | 38% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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